Coconut keto ice cream

The recipe for coconut ice cream, reminiscent of a fatty bomb dessert, is packed with tropical flavors, healthy fats, and even high levels of protein.

Ingredients

• ¼ a glass of unsweetened shredded coconut
• 2 pcs. egg yolks
• 1 cup heavy cream 30%
• 2 table. spoon. melted herbal butter or ghee
• 1 table. spoon. melted coconut oil
• 2 table. spoon. vanilla extract

Directions

1. Place the yolks and sweetener in a bowl, beat with a mixer until the yolks turn pale yellow. Set aside.
2. Pour the cream into a saucepan and bring to a boil, stirring occasionally.
3. Remove from heat, add MTC butter, butter, vanilla extract and coconut oil and beat with a mixer to combine the ingredients.
4. Gradually pour the warm, thick, creamy mixture into the egg yolks while whisking.
5. Return the mixture to the saucepan and cook over medium heat, stirring with a wooden or silicone spoon, until thick enough (the mixture should remain on the back of the spoon without dripping). Remove from heat.
6. Add chopped coconut and beat until smooth.
7. Cover with plastic wrap and let cool completely at room temperature.
8. If using an ice cream maker: place in the refrigerator and refrigerate for at least 4 hours; pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
9. If you are not using an ice cream maker, place the chilled mixture in the freezer immediately using a container with a lid, and soak in the freezer for at least 4 hours.
10. Store ice cream in the freezer. Before serving, "heat" the ice cream for 5-10 minutes at room temperature.